Creamy Avocado Dip with Roasted New Potatoes
Silky avocado and yogurt dip with lime and lemon brightness, paired with cumin-dusted roasted baby potatoes and tortilla chips. Half the avocado is blended smooth, the rest gently folded through for texture. Potatoes start on the stovetop then finish in the oven until golden and crisp-edged.
Ingredients
Instructions
- 1
Blend half the avocado flesh with yogurt, lime juice, lemon juice, and seasoning until smooth.
- 2
Dice remaining avocado and gently stir into the blended mixture with most of the lime zest.
- 3
Cover dip and chill until ready to serve.
- 4
Boil potatoes for 6 mins, then drain well.
- 5
Toss drained potatoes with olive oil, chilli powder, and cumin seeds.
- 6
Set potatoes aside until 30 mins before serving.
- 7
Heat oven to 400°F or 350°F fan or gas 6.
- 8
Roast potatoes for about 30 mins, shaking the tray halfway, until golden and tender.
- 9
Transfer dip to bowls, scatter with remaining lime zest, and serve with hot potatoes and tortilla chips.
Tips
Prepare the dip several hours ahead and chill to allow flavours to meld.
Avoid browning the avocado by blending and folding just before serving or chilling immediately.
Shake the roasting tray halfway through cooking to ensure even browning and crispness.
Good to Know
Dip covered in the fridge for up to 4 hours; potatoes best served warm but can be made 1 day ahead and reheated.
Prepare dip up to 4 hours ahead and chill. Boil and season potatoes up to 1 day ahead; reheat in oven before serving.
Transfer dip to bowls, scatter with lime zest. Serve hot roasted potatoes and tortilla chips on the side for dipping.
Common Mistakes
Do not over-blend the dip to avoid losing the diced avocado texture.
Do not skip draining potatoes thoroughly to avoid a watery roasting result.
Do not allow potatoes to cool completely before roasting to avoid extended cooking time and uneven browning.
Substitutions
Dairy-Free Swaps
General Alternatives
similar texture and size